To prepare spaghetti with Trapanese pesto first prepare the peeled tomatoes: put a pot full of water on the stove. Wash the tomatoes, when the water starts to simmer blanch the tomatoes for 2 -3 minutes, then peel the tomatoes and cut them into cubes.
Place the peeled tomatoes, bunch of basil, almonds, and a clove of garlic in a blender or mortar and blend for a couple of minutes. Add the grated pecorino cheese and transfer the mixture to a bowl. Season with salt and pepper, add a couple of tablespoons of oil , mix everything well, and transfer the pesto to a large bowl where you will then season the spaghetti. If it turns out too dry, add more oil.
Now deal with the pasta: place a high-bottomed pot suitable for cooking spaghetti on the stove, once it comes to a boil add the spaghetti . Cook the pasta until al dente and then drain it.
Add them to the Trapanese pesto , stir to mix the sauce well, drizzle with a little oil, and bring your spaghetti with Trapanese pesto to the table garnished to taste with fresh basil leaves.
Bon Appetit!
Ingredients
Directions
To prepare spaghetti with Trapanese pesto first prepare the peeled tomatoes: put a pot full of water on the stove. Wash the tomatoes, when the water starts to simmer blanch the tomatoes for 2 -3 minutes, then peel the tomatoes and cut them into cubes.
Place the peeled tomatoes, bunch of basil, almonds, and a clove of garlic in a blender or mortar and blend for a couple of minutes. Add the grated pecorino cheese and transfer the mixture to a bowl. Season with salt and pepper, add a couple of tablespoons of oil , mix everything well, and transfer the pesto to a large bowl where you will then season the spaghetti. If it turns out too dry, add more oil.
Now deal with the pasta: place a high-bottomed pot suitable for cooking spaghetti on the stove, once it comes to a boil add the spaghetti . Cook the pasta until al dente and then drain it.
Add them to the Trapanese pesto , stir to mix the sauce well, drizzle with a little oil, and bring your spaghetti with Trapanese pesto to the table garnished to taste with fresh basil leaves.
Bon Appetit!
